“The universe has really taken care of me.” When you step inside Better than Coco, opened at the end of the summer in 2025, there is a sense that the universe has indeed conspired to bring everything, and everyone, here. The air is rich with the scent of Belgian chocolate and espresso, the shelves lined with thoughtful gifts, and at the counter, owners Susan Clissold and Kayle Van Zyl greet each person as though they are already part of their story.

“We brand ourselves here as anti-dairy.” When Monkeywrench opened in 2017, the words beneath its logo were meant to do exactly what they still do today in 2026 - interrupt the familiar and invite a second thought. For some, the phrase sparks curiosity. For others, confusion. Either way, it lingers.

“I just love food. I love everything about it. I love cooking it, baking, eating, looking at it, watching people make it. Traveling for food is my favorite thing.” For Monet Clough, Catering and Events Director of Beaumont Bakery & Café, that love has never been abstract. She grew up just down the road from the Olympus Hills Shopping Center, with Mount Olympus and Grandeur Peak filling the windows of her childhood. As a teenager, she was constantly in motion, playing basketball, volleyball, and running track. Between practices she came up the hill to work in the place that would quietly become her second home. She was seventeen, in 2021, when she walked into Beaumont Bakery for the first time.

“I literally woke up and thought, you need to do something with cupcakes for [my daughter] Celina.” Natalie Jensen never imagined that one day she would own So Cupcake. She grew up in Salt Lake City’s Millcreek area, graduated from the University of Utah with a master’s degree in social work, and spent her early career helping children at the Children’s Center. “I never, ever thought I would own a bakery,” she said. “My mom was a really good cook, and I learned from her, but I was never into baking.”

"For me, creating new crepes is something that makes me happy. We are here on this planet to create.” At Dali Crepes, the business that carries his nickname, Dalibor “Dali” Blazic has built a life around that belief, one delicate layer of batter at a time.

“I always knew I wanted to create something of my own, but I did not know if I could take the leap. Then life pushed me, and suddenly it was now or never.” Parfé Diem - two words that carry a meaning far beyond dessert - is about seizing the moment the way Parker Barbee finally did after decades of hustling, grinding, imagining, and doubting. And it is also about the person who stood beside him as he leapt: Marcus Martin - the steady, grounded, practical partner, the one who gave up a secure career so Parker could pursue his dream.

“I have been baking since I was nine. When I retire, I am still going to bake. I want the final chapter of my life to be spent baking bread in a little stone oven at home, offering it to my neighbors.” For Adalberto Díaz, founder of Fillings & Emulsions, the beloved Salt Lake City bakery, baking is not just a career, it is a lifelong devotion shaped by memory, faith, and family.

“You just have to keep showing up. For yourself, for your business, for your people. Even on the hard days - especially on the hard days.” At just twenty-three years old, Kaitlyn Maestas opened the doors to Raw Eddy’s, a bright and cheerful storefront tucked into a historic downtown Salt Lake City building. Inside, one will find vegan, gluten-free, plant-based superfood protein snacks that taste like joy in bite-size form.

“When people walk through the doors of Sir Walter Candy Co., we want them to feel like they matter - like they are part of something warm, nostalgic, and joyful.” Alfonso Porras grew up in Mexico City, where a family connection unexpectedly changed the course of his life.

“I grew up in a trailer without electricity or water, under a tarp roof. We did not have much, but I had loving parents who worked so hard, and we always sat down for dinner together. That meant everything to me.” Those humble beginnings shaped Andrew Corrao, chef and owner of Forty Three Bakery, a space he has built with equal parts grit and heart.

“I have spent most of my life in and out of jail, and now I get to run a donut shop. I wake up and get to make people happy. I never thought that would be my life.” Nicholas Smith, General Manager of The Other Side Donuts, was born in San Diego, California, but moved to Vernal, Utah, before his second birthday. The second youngest of six boys, Nicholas grew up in a deeply troubled home. His father, a towering Polynesian man from Fiji, was abusive toward Nicholas’s mother. Nicholas still remembers hiding behind couches, calling 911, and watching the chaos unfold around him.

“I turned to Byron and said, ‘Can we be a donut shop?’ And boom, here we are.” Kandy and Byron Tesen never set out to open a bakery. In fact, when they first met in the Army over two decades ago, they could not have imagined that one day, they would be creating rosemary chocolate chip cookies, lavender and earl grey mini loaves, and glazed habanero peach donuts in their own sun-filled café. But after years of service and sacrifice, the couple opened Eats - a vegan bakery that is equal parts community hub and creative playground.

“Sugar runs in my veins,” Felicia (Fee) Hanson said with a smile, as she looked around the warm, whimsical space she has built. “I just love making people happy - with candy, with food, with community.” Sweet Hazel, Fee’s vegan bakery, market, and café, is tucked into a cozy strip that includes Leavity Bread and Star of India. Named after her beloved cat, Hazel, Fee said that “She was my soul cat. When I started this adventure, I didn’t know what to name it, and my sister-in-law said, ‘What about Sweet Hazel?’ It just felt right.”

“Cats can bring joy to people of all ages and can help them to get through emotional times. Sometimes a customer asks me, ‘What is your favorite cat?’ I say, I love every one of them. They are all different, and I want to share them with others.” That is how Lisa Chen, who moved to Utah from China in 2007, describes the inspiration behind MiaoMiao Café, a charming cat-themed space that merges handmade desserts, specialty drinks, and, of course, a family of cats she considers her children.

“I always say, food can make people happy - it brings them together, helps us understand each other. That is what I enjoy doing." Ragda Safah’s journey spans continents, conflicts, and cultures. From Baghdad to Bountiful, she has moved through war and displacement with quiet strength, building a life rooted in purpose, learning, and love. Her warmth is immediate, her determination unmistakable, and every dish she prepares, every item she stocks on the shelves of Sindbad's - her Middle Eastern market - carries the imprint of that remarkable path.

“I get here at two in the morning, start baking, and by five, there’s already a line. But every day, I feel grateful. I see the same smiling faces, and they make me smile, too.” Brenda Le’s joy behind the counter at Fresh Donuts & Deli is unmistakable.

“I came here in 2013 as a refugee because I wanted a future for my kids. My country wasn’t safe. The war - everything - made it impossible to stay.” Owning Karim Bakery was never part of Sarah Abduljabbar’s plan, but life has a way of leading people down unexpected paths.

“People tell me, ‘Don’t worry about the little things.’ But that’s where it starts. If you don’t pay attention to the little things, then the problems will only get bigger.” If there is anyone who embodies the soul of a true artisan and perfectionist, it is Jean Jacques Grossi - though most know him simply as JJ. Beloved by his customers, respected by his staff, and renowned for his meticulous dedication to quality, JJ has spent his life perfecting the art of French pastry and baking. His journey, however, has been anything but ordinary.

“I’m not a chef; I’m a pilot who just happens to love good food.” Pierre Vandamme laughs as he reflects on the winding path that brought him from Belgium to Salt Lake City - and to opening Bruges Belgian Bistro.

“I never thought I’d come back to Salt Lake, but life has its twists and turns.” Romina Rasmussen had traveled the world, living in Los Angeles, Washington D.C., Taipei, Hong Kong, Miami, and New York City. In 2003, however, life brought her back to her hometown of Salt Lake City. What began as an unexpected detour turned into the foundation of a long and successful career as one of the city’s most revered pastry chefs.

“Every day, I feel that life is a gift, and working at RubySnap has given me the opportunity to connect with incredible people from all over the world,” says Michelle Brockman, the store manager.

“I knew I had to come home. Salt Lake City is where my roots are, and it’s where I wanted to build something of my own.” Therese Martin, owner of Carlucci’s Bakery, has spent the last twenty-three years creating a beloved neighborhood spot in Salt Lake.

“People always wonder about us - are we married, are we business partners? The truth is, we’re best friends who’ve built this chocolate shop together, and it’s been an incredible journey.” When Katie Masterson moved from Chicago to Salt Lake City in 2001, she had no idea that a temporary holiday job would lead her to become co-owner of Hatch Family Chocolates. Partnering with Steve Hatch, whose family had a rich tradition in candy making, Katie brought her background in pastries and desserts into the mix, helping to shape what is now one of Salt Lake City’s beloved chocolate shops.

“Ice cream should be a part of your normal daily life - a treat you can savor every day,” says Alexa Norlin, the visionary behind Normal Ice Cream. Alexa, a classically trained pastry chef who studied in Canada and on the East Coast, noticed a gap in Utah’s dessert scene when she moved to Salt Lake City. She wanted to introduce something new: high-end soft-serve ice cream. With a love for soft serve that stemmed from her childhood, she saw the potential to elevate this classic treat with unique, decadent flavors.

“I’ve been here for fifty-two years. I started when I was twenty.” Thus began my delightful and inspiring conversation with Renee Backer, a strong, energetic seventy-two-year-old woman at the heart of Mrs. Backer’s Bakery. When I asked Renee if she had a few minutes to share the history of Mrs. Backer’s, she quickly replied, “There are articles that have been written about us since 1942. Our story has been told over and over, but I guess there is always something new to add.”

“After everything, I needed a way to rebuild, something that could give me a fresh start. That’s what Sheer Ambrosia is for me - it’s my way of reinventing myself,” Rita Magalde said with a quiet determination as she shared her incredible story with me.